2019GOURMET CARNIVAL Carnevale del Gusto...Carnevale del Gusto 2019Chaîne des Rôtisseurs GOURMET...

Carnevale del Gusto2019C h a î n e d e s R ô t i s s e u r s

GOURMET CARNIVAL

Chaîne des Rôtisseurs - VENICE, FEBRUARY 21-24 2019

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The Bailliage of Venice of the Chaîne des Rôtisseurs is pleased to present - to all the Consoeurs and confrères of the world and their friends and relatives - the program of the third edition of the Gourmet Carnival of Venice. This new edition of the Carnival has been strongly requested by many members of the confraternity who have already taken part to the previous ones and by those who have not had the opportunity to join them for some reasons.For the 2019 edition the Bailliage of Venice - supported by the Bailliage National d’Italie and its Bailli Délégué, Dr. Roberto Zanghi - renews his total commitment in offering a unique event, focused on high quality food and wines and with an exclusive program dedicated to those who already know the city, but also to those who will visit Venice for the first time.

We hope to fulfill your expectations with this new special event!

This event is strictly reserved to Chaine members and friends coming from all over the world.

Gourmet Carnival 2019


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Guided visit of La Fenice Opera House with a break for a chocolate or tea or coffee in its Sale Apollinee.Guests will meet the tour guide in the lobby of the Hilton hotel. The group will reach La Fenice Opera House by boat.

T his visit, between the stuc-co and gold of this prestig-

ious venues, is definitely a must for making your stay in Venice unique. The visit will give you a backstage secrets of the theater and its stars, tracing its history from its origins to the present day. At the end of the visit of the theater guests will have a break for a hot choco-late or a tea in the amazing Sale Apollinee on the first floor (a pri-vate room will be reserved for us).Teatro La Fenice is one of the most famous and renowned landmarks in the history of Italian theatre, and in the history of opera as a whole. Especially in the 19th century, La Fenice became the site of many famous opera’s premieres (the works of several of the four major bel canto era composers – Rossini, Bellini, Donizetti, Verdi – were performed). Its name (the same of the mythi-cal, immortal bird able to rise out of its own ashes), reflects its role in permitting an opera company to “rise from the ashes” despite losing the use of three theatres to fire, the

first in 1774 after the city’s lead-ing house, San Benedetto Theater, was destroyed and rebuilt but not opened until 1792; the second fire came in 1836, but rebuilding was completed within a year. How-ever, the third fire was the result of arson. It destroyed the house in 1996 leaving only the exterior walls, but it was rebuilt and re-opened in November 2004.In 1789, with interest from a num-ber of wealthy opera lovers who wanted a spectacular new house, “a carefully defined competition” was organised to find a suitable architect for the new theater. It was won by Gianantonio Selva who proposed a neoclassical style building with 170 identical boxes in tiers in a traditional horseshoe shaped auditorium. Construction began in June 1790, and by May 1792 the theatre was completed. It was named “La Fenice”, in ref-erence to the company’s survival, first of the fire, then of the loss of its former quarters. La Fenice was inaugurated on 16 May 1792, with an opera by Giovanni Paisiello en-

titled I giuochi d’Agrigento set to a libretto by Alessandro Pepoli. La Fenice immediately made its mark as one of the leading opera houses, noted in Italy and Europe both for the high artistic quality of its work and the splendour of its building. In December 1836, dis-aster struck again when the theatre was destroyed by fire. However, it was quickly rebuilt with a design provided by the architect-engineer team of the brothers, Tommaso and Giovanni Battista Meduna. The interior displays a late-Empire luxury of gilt decorations, plushy extravagance and stucco. La Fen-ice once again rose from its ashes to open its doors on the evening of 26 December 1837.

Thursday 21 February3:00 pmduration: 2:30 hours approx

Tour 1Guided visit of La Fenice Opera HouseThe tour includes a break for a chocolate or tea or coffee and pastries in its Sale Apollinee.Dress-code: Casual.


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During the First World War, La Fenice was closed, but it reopened to become the scene of much activ-ity, attracting many of the world’s greatest singers and conductors. In 1930, the Venice Biennale initiated the First International Festival of Contemporary Music.On 23 July 1935 the box-holder owners ceded their share in the op-era house to the Comune di Ven-ezia, so it went from private to pub-lic ownership, and in 1937-8 part of building was subject to further major restorations and alterations by engineer Eugenio Miozzi. On the night of 29 January 1996, during a period of closure for res-toration works, the fire completely destroyed the house and most of the Sale Apollinee. Only its acous-tics were preserved, since Lamberto Tronchin, an Italian acoustician, had measured the acoustics two months earlier. Once again La Fenice rose again, faithfully reconstructed to a plan by the architect Aldo Rossi, and was reopened on 14 December 2003. In 650 days, a team of 200 plaster-

ers, artists, woodworkers, and other craftsmen succeeded in recreating the ambiance of the old theatre, at a cost of some €90 million. In order to obtain details of its design, Aldo Rossi used still photographs from the opening scenes of Luchino Vis-conti’s film Senso (1954), which had been filmed in the house.La Fenice reopened on 14 Decem-ber 2003 with an inaugural con-cert of Beethoven, Wagner, and Stravinsky. The first staged opera was a production of La traviata, in November 2004. The Sale Apollinee, so named be-cause dedicated to the Greek god Apollo, father of the Muses and pa-tron of the Arts, including music, consists of five rooms whose cur-rent layout dates from 1937. Unlike the house, which was com-pletely destroyed by the enormous fire of 1996, about a fifth of these rooms survived.The surviving fragments can be easily recognised, as the precise in-tention of the reconstruction work was that it highlight the difference between the historic sections and

the recent additions. The original parts of the ceiling cornices and remaining ornamental stuccoes on the walls are darker in colour, in testimony of the last fire. The same difference can be seen in the mar-ble frames of some of the doors, repaired with new marble of a dif-ferent colour, and in the new floor-ing, which merges with the typical ‘Venetian terrazzo’ that remained in the room dedicated to the famous singer Maria Malibran.

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F or the welcome dinner and opening of the new edition

of the Gourmet Carnival, the two elegant and adjacent rooms of Aromi and Bacaromi - dining res-taurants of Hilton Molino Stucky - will be exceptionally joined for us and a special ad-hoc menu, signed by the restaurant Executive Chef - Ivan Catenacci - will be served to our guests.In the first edition of the Gourmet Carnival, Chef Catenacci delight-ed us all with a brunch to say the least memorable; every time, since the affiliation of Aromi restaurant to the Chaîne des Rôtisseurs, its Chef has abundantly exceeded our high expectations, always propos-ing new delicious dishes created with only fresh and delicate ingre-dients in a combination of creativ-ity and innovation. Awarded in 2018 as Destination Restaurant of the Year, Italy for the Luxury Travel Guide Food &

Drink Awards and as Fine Din-ing Experience of the Year 2018, Veneto at the Travel & Hospital-ity Awards. Nominated at Luxury Restaurant Awards Luxury Hotel Restaurant 2019 ... waiting for a new success.

Ever since I was a young boy help-ing my mother in the family restau-rant, cooking has been part of my life. Thus my lifetime’s passion for cooking was born. After finishing high school, I started working with Hilton which gave me the opportunity to travel all around the world. Once returned to Italy, I moved to Venice to work in other luxury Venetian Hotels until my return with the Company in 2011 at the Molino Stucky. Ever since then my love story continues not only with the kitchen but also with this hotel where everyday I have the opportunity to let my creativity go wild together with my colleagues.

Chef Ivan Catenacci

Amarone Wine Tasting and Welcome DinnerAromi, Baccaromi, Amaroni & CatenacciChef Ivan Catenacci. Restaurant affiliated to the Chaîne des Rôtisseurs

8:00 pm

Welcome Dinner at Hilton M.S.The dinner will be in pairing with Amarone della Valpolicella wine, the most precious wine produced in the Veneto region and among the most appreciated Italian wines.Dress-code: dark suits / gowns & ruban.


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Amarone della Valpolicella, usually known as Amarone, is a typically rich Italian dry red wine made from the partially dried grapes of the Corvina (45–95%, of which up to 50% could be substituted with Corvinone), Ron-dinella (5–30%) and other approved red grape varieties (up to 25%).Just outside of the historic city center of Verona, heading north and west towards Lake Garda, you’ll encounter the rolling hills of the Valpolicella region – the name is thought to come from the Greek meaning ‘valley of many cellars’. It is the second largest producer of qual-ity (DOC) wines. Notable wines have been produced there since an-cient times. The wine was assigned Denominazione di Origine Controllata (DOC) status in December 1990. On 4 December 2009, Amarone and Recioto della Valpolicella were promoted to the status of Denomi-nazione di Origine Controllata e Garantita (DOCG). In Italian, the name Amarone literally means “the Great Bitter”; originally, this was to distinguish it from the Recioto produced in the same region, which is sweeter in taste. Grapes are harvested ripe in the first two weeks of Oc-

tober, by carefully choosing bunches having fruits not too close to each other, to let the air flow. Grapes are allowed to dry, traditionally on straw mats. This process is called appassi-mento or rasinate (to dry and shrivel) in Italian. This concentrates the re-maining sugars and flavours and is similar to the production of French Vin de Paille. The pomace left over from pressing off the Amarone is used

in the production of Ripasso Valpolicellas. In Amarone, the quality of the grape skin is a primary concern, as that component brings the tannins, color, and intensity of flavor to the wine. The drying pro-cess further metabolizes the acids within the grape and creates a polymerization of the tannins in the skin that contributes to the overall balance of the finished wine. Typically, the length of the drying process is 120 days, but varies according to producer and the quality of the harvest. The most evident consequence of this pro-cess is the loss of weight. Following the drying pro-cess that is completed during the end of January or beginning of February, the grapes are crushed and go through a dry, low temperature fermentation process that may last up to 30 or 50 days. After fermentation,

Modern Amarone is

produced in special drying

chambers under controlled

conditions. This approach

minimizes the amount of

handling of the grapes and

helps prevent the onset of

Botrytis cinerea.


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the wine is aged in barriques made of either French, Slovenian, or Slo-vakian oak.If fermentation is stopped early, the resulting wine will contain re-sidual sugar (more than 4 grams of sugar per litre) and produce a sweeter wine known as Recioto della Valpolicella. Recioto was the traditional wine produced accord-ing to this method, and originally, Amarone was Recioto wines that had fermented for too long. Un-like Amarone, Recioto della Val-policella may be used to produce a sparkling wine. Ripasso is an Italian

wine produced when the partially-aged Valpolicella is contacted with the pomace of the Amarone. The final result is a very ripe, rais-iny, full-bodied wine with very little acid. Alcohol content easily surpasses 15% (the legal minimum is 14%) and the resulting wine is rarely released until five years after the vintage, even though this is not a legal requirement. The Taste of Amarone wine is a bold aromas of cherry liqueur, black fig, carob, cinnamon and plum sauce along with subtle notes of green peppercorn, chocolate

and crushed gravel dust. On the palate Amarone wines often have medium-plus to high acidity bal-anced with high alcohol and fla-vors of black cherry, brown sugar and chocolate. By the way, the older the wine the more it will of-fer flavors of brown sugar, molas-ses and fig. What might surprise you about this wine is the presence of a touch of natural residual sugar (RS) in the wine, usually around 3–7 g/L (or about a 1/4 teaspoon per serving). The RS helps compli-ment the wine’s natural high acid-ity and adds to its boldness.

1. The Amarone grapes are harvested exclusively by hand (mechanical harvesting is forbidden).

2. Only the perfectly healthy grapes can survive the drying period so a careful selection of the best bunches is required.

3. The production of Amarone della Valpolicella is limited by law, in fact only 65% of the harvest can be used for the production of this wine.

4. Costs related to drying. Desiccation is a natural dehydration method that takes place inside drying lofts, called “fruttai”. Costs related to the construc-tion and maintenance of the “fruttai” and to the management of grapes in drying are very high.

5. Weight loss of grapes during drying (between 35 and 50%)

6. Low grape yield in wine (by law the grape yield in wine cannot be higher than 40% while usually for a red wine it is around 70%).

7. Prolonged winter fermentation. Amarone is one of the few wines whose fermentation begins in winter due to drying which is essential to make the grapes suitable for production. The low temperatures and the high quantity of sugars slow down or may even block fermentation, which must therefore be fol-lowed with particular care. For a structure wine such as Amarone, the extraction during maceration becomes crucial, therefore several removals and punching down are carried out to extract polyphe-nols and other substances properly.

8. Cost of maturation in wood. Amarone requires a period of maturation in wood. The maintenance costs of the cellar and the purchase of barrels and barriques is particularly high.

9. Aging costs. After the period of maturation in wood, Amarone is aged in bottle, increasing stor-age costs.

The Reasons for the Amarone High Price

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The Lagoon Islands with lunch at Trattoria Busa Alla Torre in Murano (affiliated to the Chaîne des Rôtisseurs).

In 1987 Venice and its lagoon were included in the UNESCO World Heritage list

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Y ou can understand Venice - the only city in the world,

located on an archipelago of small islands in the middle of its lagoon – only by seeing the city from the water and by visiting the in-timate, silent and luxurian islands that surround it. There are about fifty islands in the Venice lagoon and more than half of them is lo-cated in the northern lagoon: Mu-rano (famous for its blown glass furnaces and ateliers), Burano (an island of fishermen with typical colored houses) and smaller islands including Torcello, San Franc-esco del Deserto, San Servolo and San Lazzaro degli Armeni. These islands are also called “native is-lands”, because that’s where the first settlements of the Serenissima were born. In these islands the first houses were built on palafittes, with walls made of woven canes and afterwards plastered with mud. They were very light buildings constituted by an unique room.Later these raw houses were changed with buildings made of bricks and the older ones were used like warehouses.

San Francesco del Deserto is a small peaceful island, located be-tween the islands of Burano and Sant’Erasmo. It houses a minorites convent of the Franciscan fri-ars, founded around 1230 by San Francesco. It is surrounded by sandbanks, cypresses and pine trees along its perimeter. This island is only accessible by private boats or watertaxis.In ancient times, the island of San Francesco del Deserto, was called “Isola delle Due Vigne” (Island of the two Vineyards) and it was owned by the Venetian nobleman Jacopo Michiel.The island was frequented since Roman times. In 1220, St. Francis landed here at his return from the Holy Land during the Fifth Cru-sade (where he went not to fight, but to peacefully meet the Sultan of Egypt Malek-el-Kamel) and here he remains for some time. At that time, on the island there was already a small Byzantine church in which St. Francis stopped to reflect and pray. In 1233 Jacopo Michiel donated the island to the Franciscan Order and from “Isola

delle Due Vigne” it was renamed “Isola di San Francesco”.Due to illnesses and pestilences such as malaria, which spread in these marshy areas, in the 15th century the island was abandoned for a short period: and to its name was applied the suffix “del deserto” (of the desert).From the 15th century onwards, San Francesco del Deserto has al-ways been administered by the Order of the Franciscans, with the exception of the first years of the nineteenth century (1808) when

Friday 22 February9:30 amduration: 7:30 hours approxTour 1

The Lagoon Islands• Meeting in the Hilton Molino Stucky lobby and departure by private boat, starting the tour with our expert guides...• Entrance fees included in San Francesco del Deserto and in the Glass Factory.• Lunch included.Dress-code: Casual.


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the Napoleonic troops transformed the island into a warehouse and a powder magazine. In 1858 the is-land was donated to the Diocese of Venice, which allowed the friars to re-found the monastery, still active today. As soon as you get off the ground you are greeted by a large wooden cross; a cobblestone road leads you to the entrance of the convent and the adjacent church and monastery of San Francesco del Deserto. Observing the walls you can see some marble writ-ings describing the miracle of the silence of the birds and the act of donation of the island by Jacopo Michiel to the Franciscan friars.In the monastery, there are two cloisters: the first one dates back to ‘200 and it was semi-destroyed by the Napoleonic troops and rebuilt by the Franciscans in the second half of the 1800s; the second clois-ter is of ‘400.The Church of San Francesco del Deserto dates back to 1401 and was built over the ancient Byzantine church. Walking in the garden full of trees and flowers, where the friars raise some animals and culti-vate the land, you come across two wonderful panoramic terraces that allow you to admire the lagoon of

Venice. During the guided tour of San Francesco del Deserto you will be pleasantly involved in the nar-ration of events related to the his-tory of the monastery, literally still enclosed in its mighty walls...

Burano is an island in the Northern Venetian Lagoon, 11 Km northeast-ern far from Venice. Since the time of Venetian Repub-lic, Burano had only 8000 poor inhabitants predominantly fisher-mans and farmers. Thanks to the craft of lace workers, the island grew economically, exporting its fantastic laces all over the world. Once time ago fishing was the main job in Burano, while today the main business is tourism be-sides retail trade and restaurants. Today in Burano there are around 3000 inhabitants, while the total number of people living in Venice and its islands is about 60000.All visitors of Burano remain in-trigued by the many colours and the colorful houses that are reflected into the green waters of channels, by the leaning bell tower, by the tranquility with which the elderly ladies embroider original Burano lace by their tombolo (or lace pil-low), while they are laughing and

chatting in squares among them. It seems to be in Paradise. Children who dart freely with their bicycles, balconies with multicolored flow-ers, fishermen who put up fresh fish from their traditional boats.You will find ladies inviting the most curious visitors to come into their shops to admire the lace working.Although lacemaking in Burano is the main craftsmanship attraction, enchanting is also the “lume glass working”: a technique born in the nearby island of Murano, but also widespread in the other islands of the Venetian Lagoon. The typical Burano’s houses are mainly squared-shaped and are di-vided into two or three floors. The different colours of the houses, which today represent the island main feature, at a previous time was useful to delimit the properties. Notwithstanding an ancient leg-end narrates that fishermen painted their houses to see them from long distance when they were far away for fishing. The most famous and coloured house in the island is “la Casa di Bepi Suà”, painted with the use of many colors, divided into geometric shapes.


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Murano is a series of islands linked by bridges. It lies about 1.5 kilo-metres (0.9 miles) north of Venice.It is famous for its glass making. Murano’s reputation as a center for glassmaking was born when, in 1291, the Venetian Republic, fear-ing fire and the destruction of the city’s mostly wooden buildings, ordered glassmakers to move their foundries to Murano. Murano’s glassmakers were soon numbered among the island’s most promi-nent citizens. By the fourteenth century, glassmakers were allowed to wear swords, enjoyed immunity from prosecution by the Venetian state and found their daughters married into Venice’s most affluent families. While benefiting from certain statutory privileges, glass-makers were forbidden to leave the Republic. However, many of them took the risks associated with migration and established glass furnaces in surrounding cities and farther afield — sometimes in Eng-land and the Netherlands. Murano’s glassmakers held a mo-

nopoly on high-quality glass-making for centuries, developing or refining many technologies including optically clear glass, enameled glass (smalto), glass with threads of gold (aventurine), multi-colored glass (millefiori), milk glass (lattimo), and imitation gemstones made of glass. Today, the arti-sans of Murano still employ these centuries-old techniques, crafting everything from contemporary art glass and glass jewelry to Murano glass chandeliers and wine stop-pers. Venice kept protecting the secret of the production of glass and of crystal but, notwithstand-ing it, the Republic partially lost its monopoly at the end of the six-teenth century. Today, Murano is home to the Mu-rano Glass Museum in the Palazzo Giustinian, which holds displays on the history of glassmaking as well as glass samples ranging from Egyptian times through the pre-sent day.In order to protect the original Murano Glass art from foreign

markets, the most famous Glass Factories of this island have a trademark that certifies glass made products on the island of Murano.

The tour includes the lunch at

Trattoria Busa alla TorreAffiliated to Chaîne Des Rôtisseurs.This is one of the oldest restaurants in Murano. Chef and patron of the restaurant is Gabriele Masiol, known by all as ‘Lele il Rosso’ (Lele the red-haired), an attentive, meticulous, curious and resourceful host, an authentic gourmet, lover of and expert on food and all its multitude of culinary alchemies. The restaurant proposes sophisticated dishes, dedicated to the tradition of Venetian cooking, prepared with seasonal products from the lagoon.


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A ntico Pignolo Restaurant opened in 1930. Its site,

however, actually dates back to 1200 when it was used as a black-smith’s forge which looked after the Doge’s horses.From 1600 to 1700 it was used as a bakery for the nuns whose con-vent occupied the main building and the west wing.Afterwards, it became a green-grocer’s shop which sold pine nuts and other spices coming from the luxurious Asian markets, brought along the legendary silk roads where Venice had extended its empire. Over the course of this century, “Antico Pignolo” was transformed into a prestigious res-taurant with an important clientele, and was even immortalized in the well-known film “Summertime”, starring Katherine Hepburn, and filmed in its dining rooms.The new ownership took on the Restaurant 30 years ago. It was brought to its present culinary level with great mastery, particu-lar attention being paid to typical

Venetian and international cuisine. The highlight of the restaurant is its notable wine cellar containing more than 900 labels of superb, se-lected wines at world-class level. The cellar has gained international recognition, not the least of which is the “Best of Award of Excel-lence” conferred by Wine Specta-tor. “Antico Pignolo” Restaurant uses all the art, skill and talent nec-essary to create dishes of excep-tional quality.

Brunello di Montalcino is a red DOCG Italian wine produced in the vineyards surrounding the town of Montalcino located in the Tuscany wine region. In 1980, Brunello di Montal-cino was among the four wines awarded the first Denominazione di Origine Controllata e Garan-tita (DOCG) designation. Today it is one of Italy’s best-known and most expensive wines. Brunello, a diminutive of Bruno (“brown”), is the name that was given locally to what was believed to be an in-

dividual grape variety grown in Montalcino. In 1879 the Province of Siena’s Amphelographic Com-mission determined, after a few years of controlled experiments, that Sangiovese and Brunello were the same grape variety, and that the former should be its designat-ed name. One of the first records of “Brunello” was a red wine that was made in the Montalcino area in the early 14th century. In 1831, marchese Cosimo Ridolfi (who was later appointed Prime Minis-ter of Tuscany by the Grand Duke Leopold II) praised the merits of the red wines of Montalcino above all others in Tuscany. In 1865, an agricultural fair in Montalcino

Brunello di Montalcino Wine Tasting and Dinner at Antico Pignolo Restaurant - Affiliated To Chaîne Des Rôtisseurs

7:45 pmBrunello di MontalcinoWine Tasting and Dinner at Antico Pignolo RestaurantAddress: Calle Specchieri, 451Venezia – ST.MARK’S AREA• Tranfer by GT boat to St. Mark’s area and return to the hotel at the end of the dinner.Dress-code: dark suits / gowns and ruban.


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noted that the prize winning wine of the event was a “select red wine” known as a Brunello. In the mid-19th century, a local farmer named Clemente Santi isolated certain plantings of Sangiovese vines in order to produce a 100% varietal wine that could be aged for a con-siderable period of time. In 1888, his grandson Ferruccio Biondi-Santi—a veteran soldier who fought under Giuseppe Garibaldi during the Risorgimento—released the first “modern version” of Brunello di Montalcino that was aged for over a decade in large wood barrels.By the end of World War II, Brunello di Montalcino had devel-oped a reputation as one of Italy’s rarest wines. The only commercial producer recorded in government documents was the Biondi-Santi firm, which had declared only four vintages up to that point—1888, 1891, 1925, and 1945. The high price and prestige of these wines soon encouraged other producers to emulate Biondi-Santi’s success. By the 1960s there were 11 produc-ers making Brunello, and in 1968 the region was granted Denomi-nazione di Origine Controllata (DOC) status. By 1970 the number

of producers had more than dou-bled to 25, and by 1980 there were 53 producers. By the turn of the 21st century, there were nearly 200 producers of Brunello di Montalci-no, mostly small farmers and family estates, producing nearly 330,000 cases a year.Montalcino has one of the warm-est and driest climates in Tuscany with the grapes in the area ripening up to a week earlier than in nearby Vino Nobile di Montepulciano and Chianti Classico. It is the most arid Tuscan DOCG. As with all of the Northern Hemisphere, the north-facing slopes receive fewer hours of sunlight and are generally cooler than the south-facing slopes. Thus, vineyards planted on the north-facing slopes ripen more slowly and tend to produce wines that are racier and more aromatic. Vine-yards on the southern and western slopes receive more intense expo-sure to sunlight and more maritime winds which produces wines with more power and complexity. The top producers in the area have vine-yards on both slopes, and make use of a blend of both styles.Brunello di Montalcino is made 100% from Sangiovese. Tradition-

ally, the wine goes through an ex-tended maceration period where color and flavor are extracted from the skins. Following fermentation the wine is then aged in oak. Tradi-tionally, the wines are aged 3 years or more “in botte”— large Slavo-nian oak casks that impart little oak flavor and generally produce more austere wines. Some winemak-ers will use small French barrique which impart a more pronounced vanilla oak flavor. There is a middle ground where the wine is aged in small barrique for a short time and then spends a longer sojourn in the traditional botte.Most producers will separate their production between a normale and riserva bottling. The normale bot-tles are released on the market 50 months after harvest and the riserva are released a year afterward. The current aging requirements were established in 1998 and dictate that Brunellos are to be aged in oak for 2 years and at least 4 months in a bot-tle before release. Winemakers who intentionally stray from these rules and regulations can possibly receive a conviction of commercial fraud accompanied by an imprisonment sentence of up to six years.

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Classical Venice guided tourDoge’s Palace & St.Mark’s BasilicaCake and Coffee/Tea Break at Café Florian

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The Doge’s Palace and its ad-joining prisons, together with

St. Mark’s Basilica, retain the true secrets to comprehend how this city built on swamps became one of the most enlightened cities in the western world. So you will be-gin your historical and artistic in-troduction to Venice at St. Mark’s Square (Piazza S.Marco) and at the Doge’s Palace (Palazzo Ducale).The Doge’s Palace was the former seat of government; as well as be-ing the home of the ‘Dogi’ (Dukes), the elected ruler of Venice in the early centuries, it was the venue for its law courts, its civil administra-tion and bureaucracy and —until its relocation across the Bridge of Sighs— the city jail.First raised in the ninth century, the Palazzo Ducale was rebuilt many times thereafter, and it was with the construction of the Sala del Maggior Consiglio in 1340 that the present building really

took shape. Work continued until 1420, largely under the guidance of architect and sculptor Filippo Calendario. The new hall was built parallel to the waterfront. The new palace was enormously impressive. Huge walls of white limestone and pink marble were softened by porticos, finely wrought loggias, a crenellated roof and a series of bal-conies by Pier Paolo and Jacobello Dalle Masegne. The Palazzo Du-cale is a superb example of Vene-tian Gothic architecture and even later vandalism didn’t spoil it. The decoration is enormously elabo-rate and impressive. The 36 capi-tals on the lower colonnade of the building have carvings of beasts, flowers and representations of the months of the year. Didactic moral sculptures represent scenes such as the Judgement of Solomon, the Drunkenness of Noah and Adam and Eve with the Archangel Ga-briel, and so on.

Saturday 23 February9:00 amduration: 4 hours approx

Tour 3

Classical Venice Tour• Meeting in the Hilton Molino

Stucky hall and departure by

private GT boat to San Marco

area, starting the tour with our

expert guides.

• Entrance fees to the Doge’s

Palace, the Basilica and the

Golden Pall are included in the

tour rate.

• Pre-booked tickets with

privilege “skip the queues”

access to the Doge’s Palace.

• Break at Caffè Florian included.

• The tour ends in St. Mark’s

area with free time.

• Independent return to hotel.

Dress-code: Casual.


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The St.Mark’s Basilica - dark, mysterious and enriched with the spoils of conquest - is a unique blend of East-ern and Western influences. This oriental extravagan-za, embellished over a period of six centuries with spar-kling gold mosaics, marble and carvings, made a fitting location for the Ceremonies of the Most Serene Re-public. It was here that the Doge was presented to the city following his election, that Heads of State, Popes, Princes and Ambassadors were received, and where sea

captains came to pray for protection before embarking on epic voyages.Visiting the Basilica with our guide, you will have the opportunity to also visit the famous Pala d’Oro. Pala d’Oro (“Golden Pall” or “Golden Cloth”) is the high altar retable of the St. Mark’s Basilica in Venice. It is universally recognized as one of the most refined and accomplished works of Byzantine enamel, with both front and rear sides decorated.


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S et under the arcades of the Procuratie Nuove in St.

Mark’s Square, Venice, Caffè Flo-rian may rightfully claim to be one of the city’s symbols. Opened on December 29th 1720 by Flori-ano Francesconi under the name “alla Venezia Trionfante”, or Tri-umphant Venice, it soon became known by its patrons as “Florian’s”, the most famous “bottega da caffè” (café) of the day frequented by important people as D’annunzio, Goldoni or Casanova.This is the past, but despite that the Caffè Florian lives through the epochal changes, the depopula-tion, the disappearance of rituals

and habits, the turning economic and social values upside down that were symbol and memory of the Venetian society of the eight-eenth century. Today Florian is the monument inserted in the contem-porary reality. People don’t sit here for a simple coffee but to plunge into a unique experience where you can breathe history, listen to the good music of the orchestra, be pampered by the excellent service on strictly silver trays and enjoy the view of one of the most important and beautiful square of the world: St. Mark’s Square. Protect and preserve this rich artist and cultural heritage is the main objective of the company.

The brand Florian – Venezia 1720 is a concept made up by a wide range of gourmet, design and lifestyle products which symbolized the el-egance, the quality and the exclusiv-ity of “Made in Italy”, with an eye towards modernity.

Caffé Florian

Between the visit of the Doge’s Palace and that of the Basilica there will be a pleasant stop at the Caffè Florian for a coffee/cappuccino/tea and a cake selection.

• The tour will end in Piazza San Marco with free time.• Independent return to the hotel.

You have the opportunity to rent through us the costumes for the gala dinner. They will be provided by the prestigious Atelier Pietro Longhi in Venice that manufac-tures them according to tradition, with fine fabrics. “The correct defi-nition of our products is historicals suits, dresses and accessories. Re-productions inspired by paintings we see in museums. Our fashion designers are Michelangelo, Raf-faello, Boucher, Hogarth, David,

interpreted by mr. Briggis genius and creativity. All our creations are unique, as unique is the experience to see and wear them. Our custom-ers are collectors, museums, incen-tive agencies, re-enactors”.

In the afternoon: delivery of pre-booked carnival costumes in a reserved room of Hilton Molino Stucky

Carnival Costumes

A few weeks before your arrival, you will be asked to fill out a form with your measurements so that we can select for you the most suitable costume.

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Carnival Gala Dinner at Palazzo Zenoprivately rented for usPalazzo Zeno, near the Frari church, was built in the late fourteenth century by Carlo Zeno.

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T he fine gothic facade of the palazzo overlooking the canal

of San Stin, has been preserved in-tact, and is surmounted by elegant obelisks dating from the seven-teenth century. The Zen family can be traced back to its very early origins hav-ing played a part in Venetian his-tory ever since the time of the Partecipazio-Badoer; furthermore it provided the Serenissima with a Doge (Renier Zeno, 1253), as well as various ambassadors, senators

and cardinals. The Palazzo near the Frari underwent various alterations over the centuries the most impor-tant and far-reaching of which was the work of the architect An-tonio Gasparri who was engaged by Alessandro Zeno. Alessandro, probably influenced by the splen-dors of the French court, decided to add a new wing to the antique palazzo, giving onto the courtyard.The interior decoration was reno-vated in a sumptuous manner. All the rooms of the palazzo, in fact,

are frescoed or decorated with stuccoes by the greatest artists of the period such as Antonio Pel-legrini, Jacopo Guarana, Abbondio Stazio and Amigoni. Even at the end of eighteenth century, despite the end of the Venetian Republic (1797) and the severe economies crisis, the Zeno family began a project to redecorate some rooms of the new wing with ceilings fres-coed by Giuseppe Borsato.The Zeno family still lives in the Palazzo.

Saturday 23 February7:30 pmCampiello Ca’ ZenSan Polo 2580, Venezia.7:00 pm - transfer by private water taxi.• Return at the end of the dinner by a typical venetian battello, privately rented for us.Dress-code: historical costume or dinner jackets/tuxedo with ribbons.

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The Gala Dinner Will Be Prepared by the 1 Michelin starred Chef

Riccardo De Prà. The dinner will be in pairing with some wines of Lunae Bosoni,an award-winning Ligurian winery. That of the Hills of Luni is a young Doc, born in 1989.

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C hef De Prà is the chef from Belluno who prepared the

five-course meal during the wed-ding celebration of the American ac-tor George Clooney with the Leba-nese lawyer Amal Alamuddin at the Aman Resort in Venice (2014).Chef Riccardo De Prà is known as one of Italy’s most innovative chefs, which is likely why he was chosen for the Clooney-Alamud-din nuptials. Born in 1974 in Pieve d’Alpago, he learnt to cook from his father, Michelin-starred chef Enzo De Prà. The De Prà family has run an acclaimed restaurant in the Dolomites (Italy) for more than 90 years, Micheline starred restau-rant for over 30 years. While Riccardo De Prà took his early cookery cues from his father, he has travelled extensively to hone his skills (in particular in Great Britain, France, Spain, Japan and Holland). He was also interested in the chemical kitchen, following the seminars on the reactions and the chemical-physical characteris-tics of the food held by Harold Mc Gee and Ferran Adrià, who stimu-lated new culinary techniques.The experience made in Japan, in 2000, under the guidance of the master Chef Hiroisha Koyama was

fundamental for him: “For me it was an experience of purification”, he recalls. In Japan he acquired sensitivity to the most subtle and delicate tastes typical of the Japa-nese cuisine. He is consultant for various food and design businesses, cultural institutions, a prestigious resorts chain and he is professor at the University of Gastronomic Sci-ences of Pollenzo. He has also col-laborated with Cinecittà Holding, the main European film festivals.Characteristic of the De Prà kitch-en is the great quality of the dishes ensured by the careful choice of raw materials that the same family produces. In addition to the live-stock, which is selected and bred in the wild on the Alpago pastures, the family runs a small dairy and a vegetable garden from which the products used in the restaurant come from and which today is a real educational farm.The dishes by Riccardo De Prà are as changeable as the seasons and al-ways stimulating; he cleverly elab-orates some of the regional clas-sics that, being unstructured and reassembled, take on a new nature while keeping intact their typical-ity and their history.

That of the Hills of Luni is a young Doc, born in 1989

Liguria is a land where viticulture has ancient roots. A region bor-dered by sea and mountains, with a potential to be explored, where the Bosoni family carries on a quality viticulture, based on the respect for traditions, the valorization of native vines and the study of the charac-teristics of the subzones.The Black Label ‘16 reconfirms the high qualitative value: the intense, fine and elegant body is full of beau-tiful citrus notes, of ripe white fruit that evolves to the candy. In the mouth there is harmony and great pleasure. Features that have earned him the Three Glasses in the Gam-bero Rosso Guide 2015 and 2018. The other labels of the winery have also won important prizes at inter-national competitions.

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The Great Schools of Venice: Scuola Grande di San Rocco& Scuola Grande di San Giovanni Evangelista

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D uring the Serenissima Re-public, the “Great Schools”

were the chapter house and meet-ing place of the confraternities, whose duty it was to assist and help people, and in particular protect the rights of the members of their particular guild.Each confraternity was located in-side a palace richly built and deco-rated, dedicated to its patron saint who had to be the subject of all art-works commited to the most im-portant artist of the time.

The Scuola Grande of San Rocco represents an important stage of 16th century Venetian art history: in 1564, in order to decorate the major Hall of the Albergo they announced a competition which was joined by the most renowned painters active in Venice in those times: Tintoretto, Paolo Veronese, Federico Zuccari, Giuseppe Sal-viati, Andrea Schiavone… and Tintoretto was the winner!Instead of preparing a sketch de-

picting The Glory of St. Roch for the judges like everyone else, he went ahead and finished a paint-ing, secretly installing it in the ceiling of the Sala dell’Albergo off the second-floor hall. The judges were suitably impressed, and Tin-toretto got the job (and, the fol-lowing year, membership in the confraternity). Over the next 23 years, Tintoretto filled the scu-ola’s two floors with more than 50 amazing works, the largest collec-tion of Tintorettos anywhere. The Rest on the Flight into Egypt on the ground floor is superb, but his masterpiece hangs in that tiny Sala dell’Albergo, a huge Crocifissione (Crucifixion) that ranks among the greatest and most moving works in the history of Venetian art.Tintoretto was a devout, unworld-ly man who traveled beyond Ven-ice only once. His epic canvases are filled with phantasmagoric light and mystical spirituality. Among the eight paintings downstairs, each depicting a scene from the

New Testament, the most note-worthy is La Strage degli Innocen-ti (The Slaughter of the Innocents), so full of dramatic urgency and energy the figures seem almost to tumble from the frame. Although dark by nature of the painter’s brush, the works were restored in the 1970s. There are a few Tiepo-los among the paintings, as well as a solitary work by Titian.

Sunday 24 February9:40 amduration: 3 hours approxTour 4The Great SchoolsThis tour, focused on the Venetian artists and the two main Great Schools of Venice, starts from Hilton Molino Stucky (with the boat transfer to this city area) and ends at the Vecio Fritolin restaurant. For those not joininig the farewell lunch, independent return to the hotel.Dress-code: Casual.

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The complex of the Scuola Grande di San Giovanni Evangelista still retains all the original architectural features of the splendid, rich chari-table institutions of the Venetian confraternities.The building housing the Scuola Grande di San Giovanni Evange-lista was completed in mid-15th century. The school was further endowed with wonderful paint-ings by Domenico Tintoretto, Palma il Giovane, Vittore Carpac-cio and Giovanni Bellini that even today decorate the rooms.The Scuola Grande San Gio-vanni Evangelista, founded in 1261 at the church of Sant’Aponal (Sant’Apollinare), moved to the Contrada San Stin in 1301, renting some rooms owned by the Bado-er family on the upper floor of a hospice for needy, elderly women next to the church. The Scuola was also allowed to conduct its own re-ligious rites in the church, under the patronage of the Badoer.The rented rooms were renovated. Two inscriptions under the re-

lief in the Campiello della Scuola, with the brothers kneeling before St John, proclaim that the works were started in 1349 and complet-ed in 1354.The importance of the Scuola in the city having increased over the fifteenth century, partly due to the donation of the relic of the Holy Cross in 1369 by Philippe de Mezières, grand chancellor of the kingdom of Cyprus, it decided to buy not only the rooms rented from the Badoer family but also the hospice and renovated these (1414 – 1420) to create premises more in keeping with its greater needs.A precious, Gothic reliquary in rock crystal and gilt silver was made for the relic. Two pictorial cycles were commissioned in 1420 from Jacopo Bellini, but they were soon ruined and in the last decade of the century Gentile Bellini, Ja-copo’s son, and his assistants began work on the ‘Miracles of the Relic of the Cross’ to replace the previ-ous ones. In 1454 the Scuola was enriched with the lateral facade in

Flamboyant Gothic style and, with works carried out from 1478 to 1481, also with the marble septum in the entrance courtyard, by Pi-etro Lombardo.The doorway is crowned by a large lunette with an eagle, symbol of San Giovanni Evangelista.In 1498 the Chapter of the Scuola decided to build a new staircase and engaged Mauro Codussi to design it.The Albergo was completed in the early 1540s with inlaid wooden dossals and bas reliefs; in these same years Titian and his workshop completed the series of paintings for the ceiling of the same room. The ‘Vision of St John the Evan-gelist’ is now in the National Gal-lery of Art in Washington while the workshop works (putti, gro-tesques, symbols of the evangelists) are in the Gallerie dell’Accademia.Jacopo Palma Giovane was en-gaged to paint four big ‘Episodes of the Apocalypse’ to cover the walls of the Albergo at the end of the century.

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The Scuola was the object of only a few works in the seventeenth century, but in the following one, thanks to a large bequest, new works were carried out involving the entire upper floor. The archi-tect Giorgio Massari had the ceil-ing of the San Giovanni Room (Chapter Room) raised by five me-tres starting from 1727, completely rebuilding the wall structures and opening up twelve big oval win-dows to give light to the room.The big statue of St John the Evan-gelist (1732-1733) , placed on the altar of the Chapter Room, was commissioned from the sculptor Giovanni Maria Morlaiter in these years. The magnificent coloured marble paving in this Room is also by Massari, an absolute master-piece installed in 1752. Restoration works were also carried out in the Oratory of the Cross.Giuseppe Angeli painted the big central ceiling canvas in 1761. A few years later, on 12 May 1797,

the thousand-year-old Republic of Venice came to an end. The Scu-ola Grande was closed by Napole-onic decree of 15 April 1806 and the property partly taken into state ownership and partly sold. The rooms were reduced to stor-age space and state deposits. The big paintings in the Oratory de-picting the Miracles of the Cross by Gentile Bellini, Vittore Carpac-cio and others were expropriated; taken into state ownership, they fortunately remained in Venice and can now be seen at the Gallerie dell’Accademia. When the Austri-ans took over from the French, they actually planned to demolish the Scuola building and even to take the paving of the San Giovan-ni Room to Austria.Fortunately, in 1856 the Friuli building entrepreneur Gaspare Bi-ondetti Crovato, with the aid of a group of Venetians who raised the necessary funding, bought the Scuola from the Austrian state. A

Mutual Aid Society of the Build-ing Trades was set up in the Scuola Grande, with the aims of restoring and maintaining the Scuola Grande building, helping members in dif-ficulty and taking up what had been the aims of the brotherhood in the previous centuries.Since then the brotherhood has resumed its work. Along with the members engaged in the building trades, other people were later also admitted as members with a com-mitment to pursue the aims of the brotherhood.In 1931 the Scuola was raised to being an arch-brotherhood by Pope Pius XI. The reliquary of the Cross, which by Napoleonic decree should have been taken to the Mint to be melted down, was redeemed by the last Guardian Grande, in office at the time of the Napole-onic edicts, Giovanni Andrighetti. His heirs returned it to the Scuola through the Patriarch of Venice, Cardinal Pietro La Fontaine.

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Farewell Lunch At Vecio Fritolin Restaurantaffiliated to the Chaîne des Rôtisseurs

V ecio Fritolin is located on a tiny side street in Santa

Croce district, the heart of Venice, a few steps from Rialto and from the collection of art places that make the city an open-air muse-um. The restaurant takes its name from the ancient ‘fritolin’, the places where, since the 1700s, the people bought freshly fried fish, served in the typical “yellow” paper.It is precisely the tradition that characterizes the local cuisine, typical of Venice, but revisited and enriched with creativity and light-ness. This 18th-century restau-rant’s warm and cosy atmosphere, with exposed beams to ceilings and wrought-iron lanterns, forms the backdrop for a traditional style of food and wine, in a dialogue between past and present. Beauti-fully prepared, exceptionally fresh ingredients tell the stories of the exciting Venetian cuisine that’s so very alive and full of surprises.On the tables set with white-white

tablecloth, some elegant Murano red details stand out. Right here, on the table, is a sparkling cuisine that tastes of season, genuineness and actualization.The two female souls of the restau-rant are the patronne Irina Freguia and the Chef Najada Frasheri, young and appreciated member of the Chaîne des Rôtisseurs, who - arrived in Venice last summer - is already perfectly integrated into her new kitchen.Najada, a truly passionate Chef, arrives at Vecio Fritolin after sev-eral experiences in Umbria, Emilia Romagna and Veneto and after a break in Albania, his native land, where she also received the title of Ambassador of the Albanian Culinary Association “Shum” and where she specialized in vacuum technique, collaborating with the multinational Orved SpA.Today Najada joins Irina in her main project, that of serving with courtesy a quality cuisine in a re-fined but familiar environment.

Sunday 24 February12:30 pm

Calle Regina, 2262 - 30135

Rialto, Venice.

Dress-code: Casual.

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• Rates starting from €.189,00 per Guestroom double room per night, including VAT and breakfast for a limited number of rooms.• Early booking rates till November 20th, 2018.• Find out the best rates for other room categories by contacting us.• For Chaine members booking through us the shuttle service Hilton- Zattere-San Marco and the in-room Wi-Fi are free of charge.• If you are a HH member, contact us to find out the best rates reserved to you.

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Hotel Accomodation

Hilton Molino Stucky Venice***** We have reserved favorable rates to the members and friends of the Chaîne des Rôtisseurs at the Hilton Molino Stucky Venice*****

Molino Stucky started life as a flourmill owned by Giovanni Stucky. Dating back to 1895, 1500 people worked at the mill, produc-ing 50 tonnes of flour each day. Trading wheat, flour and pasta in-ternationally, Giovanni became the richest man in Venice. Sadly, his

reign ended in 1910 when he was murdered by a former employee. From 1955, the mill was left der-elict before its grand opening as a luxury hotel in 2007 with many of the building’s original features still on show.Nowadays Hilton Molino Stucky

Venice is Venice’s largest hotel with a choice of dining options and the city’s only rooftop terrace. It is considered a modern Venetian Masterpiece. A short, five-minute boat ride from the heart of Venice it offers breathtaking views over the city.

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The hotel’s rooms and suites fea-ture contemporary furnishings, el-egant furniture, air conditioning, a 40-inch flat-screen TV, a seating area, a work desk, a safe, an alarm clock with mp3 connection, WiFi connection (surcharge), a marble

bathroom with bathroom ameni-ties and hairdryer, iron and iron-ing board, minibar, kettle and cof-fee maker. Some rooms have city and canal views, others overlook the internal courtyard. The hotel offers various stylish restaurants

and a rooftop bar with great views of Venice.The wellness center includes a sauna, a hot tub and a Turkish bath. A fitness center is also available. The hotel reception is open 24 hours a day and 24-hour room service is available.

Guest RoomComfortable rooms with a surface starting from 23sqm with king or twin beds and a desk.

Deluxe rooms with view Choosing a Deluxe Room with view (with two twin beds or one king bed) you will enjoy a more spacious room (from 25 sqm) and an enchanting view of the Giu-decca Canal.

Executive rooms with view Executive Rooms (with king or two twin beds) overlooking the Is-land and the Giudecca Canal. Sur-face starting from 30 square meters.

With the choice of an Executive room, guests will get brand bathroom amenities and are granted of exclusi-ve access to the hotel’s Executive Lounge, with com-

plimentary snacks and drinks all day long (every day starting at 7 am until 9 pm. Executive breakfast every day from 7 am to 10 am).

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First Name* Last Name*

Gender: M F Date of Birth* Place of Birth*

Address* ZIP Code*

City* Country

Type of ID document Number

Expiry Date Nationality

Telephone E-mail*

Chaîne Rank* Bailliage*

Languages Spoken: Italian English German French Other

Language knowledge level**

Personal dietary restrictions***

Guest:

First Name* Last Name*

Gender: M F Date of Birth* Place of Birth*

Type of ID document Number

Expiry Date Nationality

Telephone E-mail*

Chaîne Rank* Bailliage*

Languages Spoken: Italian English German French Other

Language knowledge level**

Personal dietary restrictions***

NOTES

Data marked with * are required. The others are optional for registration but should be notified during the check-in at the hotel, along with the presentation of a valid identity document.

** Please, write for each language your level of knowledge from 0 to 10.Ranking indicates: 0 for languages you do not know at all and 10 for your native language.

*** Please, write down your allergies, intolerance or dietary restrictions or any special request.

Registration FormCARNEVALE DEL GUSTO2019C h a î n e d e s R ô t i s s e u r s

GOURMET CARNIVAL

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/10

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Please, send this page to: [email protected] fax it to: +39 041 5231203

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EventsPER

GUESTGUESTS

NUMBER TOTAL

ThursdayFebruary 212019

Tour 1: Guided Visit at La Fenice Theater + Break for a Chocolate/Tea/Coffee in its Sale Apollinee € 85,00

Amarone wine tasting and welcome dinner: Aromi, Baccaromi, Amaroni & Catenacci at Hilton M.S.Dress-code: dark suits/gowns + ruban

€ 140,00

FridayFebruary 222019

Tour 2: Guided Visit at the Lagoon Islands, with LunchDress-code: Casual.

€ 105,00

Return transfer for dinner € 15,00

Brunello di Montalcino Wine Tasting & Dinner at Antico Pignolo Restaurant – Affiliated To Chaîne Des Rôtisseurs – Dress-code: dark suits/gowns + ruban

€ 145,00

SaturdayFebruary 232019

Tour 3: “Classical Venice” Guided Tour + Cake and Coffee/Tea Break at Café Florian – Dress-code: Casual.

€ 88,00

Historical costume Rental for the Gala Dinnerdelivery and collection at Hilton Molino Stucky

€ 210,00MF

Venetian Cape and Mantle Rental + maskas an alternative to the complete costume

€ 80,00MF

Wig Rental € 55,00MF

Return transfer for Gala Dinner € 35,00

Carnival Gala Dinner by Chef Riccardo De Prà (1 Michelin star) at Zeno PalaceDress-code: historical costume or dinner jackets/tuxedo with ruban

€ 340,00

SundayFebruary 242019

Tour 4: The Great Schools of VeniceDress-code: Casual.

€ 52,00

Farewell Lunch at Vecio Fritolino RestaurantDress-code: casual + ruban.

€ 75,00

Events Total €:

Accomodation – Hotel Hilton Molino StuckyAddress: Giudecca, 810, Venice

The rates given are valid for stays of 2 consecutive nightsfrom February 21, 2019.

NUMBER OF NIGHTS

PER ROOM EACH

NIGHTN.

ROOMS TOTAL

Double room Hilton Guest Room(up to 2 guests) Breakfast included.Early booking rate, valid until November, 30 2018 according to hotel availability.If you are a HH member, contact us to find out the best rates reserved to you.

€ 189,00VAT and

breakfast included

On RequestPlease contact Clementson Travel Office to get rates for different types of room or longer stays.

Deluxe Room with view

Executive Room with view

Other:

Accomodation Total €:

CARNEVALE DEL GUSTO2019C h a î n e d e s R ô t i s s e u r s

GOURMET CARNIVAL

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CHECK-OUTDATE


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Private Transfers

Arrival Date: Transfer from Marco Polo Airport in Venice (VCE)to Hotel Hilton Molino Stucky.Including meet and greet with the driver at the Arrivals and private Shuttle service from Arrivals Terminal to the pier (distance ≈ 1 km on foot).

€ 170,00Up to 4 pax with 6 bags in total€30 night transfer charge(8.30pm to 7.30am)

Pax N.:

Flight Details:

Departure date:Transfer from Hotel Hilton Molino Stucky to the pier of Marco Polo Airport in Venice (VCE)

€. 130,00 Up to 4 pax with 6 bags in total€. 10,00 Night supplement for pick-up from 10:00 PM to 07:00 AM (pick-up about 3 hours prior to the flight departure)

Pax N.:

Flight Details:

Private Transfers Total €:

Grand Total (Events + Accomodation + Transfers) €:


GOURMET CARNIVAL

Personal data communicated to the Data Controller will be treated with correctness and transparency for lawful purposes and protecting the privacy and rights of the customer in compliance with the Community legislation on the protection of personal data (EU Regulation 2016/679).The treatments will be carried out with the following purposes and methods:Data ControllerIn accordance with the privacy legislation in force (Art.13 of European Regulation 2016/679 “GDPR”), the Data Controller is the company Clementson Travel Office s.r.l., Castello 5313, 30122 Venezia, email: [email protected] (for the correspondence re-garding the data processing, please, write as object of the email: PRIVACY REQUEST).Type of Data Processed The Data Controller will process the personal data communicated by the Customer (name, surname, address, citizenship, date and place of birth, social security number, identity document, email, phone/mobile number, payment data) in the pre-contractual and contractual context for the purposes indicated in this statement. There is the pos-sibility, in specific cases (eg following a request for cancellation of a trip sent by the Cus-tomer) that the Data Controller needs to process sensitive and/or particular data (eg medical certifications).Purposes and Lawful Basis of ProcessingThe data are processed by the Data Controller for the following purposes:a) to allow the Data Controller to respond to any requests for information and/or estima-tion sent by the Customer in the pre-contractual premises (legal basis: execution of the contract for which the Data Subject is a party);b) to allow the Data Controller to process a request for the booking/purchase of a service from the Customer and all related and consequent activities (legal basis: execution of the contract for which the Data Subject is a party); c) to allow the Data Controller to comply with legal and accounting obligations (legal basis: compliance with legal obligations); d) subject to specific and distinct consent given by the Customer to allow the Data Control-ler to send him periodically his newsletter (legal basis: consent of the Data Subject party)Type Of Data ProcessedThe data that will be processed are those described under Section 2, including data strict-ly necessary for the purposes indicated in the previous section.Data Recipient and Eventual Categories of Data RecipientsData communicated by the customer will be accessible to:• employees and collaborators of the Controller;• companies (airlines, railway companies, shipping companies, photographic agencies, events agencies, etc.) with commercial relations relating to the Controller activity;• Competent administrative offices;• Companies in charge of providing assistance to the information systems of the Data Controller (computer network, website, etc.);• professional firms providing for the fulfillment of obligations in administrative, ac-counting, tax, legal, etc. on behalf of the Data Controller; The list of the aforementioned subjects, who will be identified as external processors, will be updated constantly by the Data Controller and will be made available to any Data Subject requesting.The data listed at point 2 will not be disseminated and will be treated with organizational and logical methods related to the aforementioned purposes.• Methods of Data Processing.The processing of data by the competent corporate structures will take place through appropriate tools to ensure security and confidentiality and can be carried out, as well as with analogical tools, also through automated tools (both IT and telematics tools) to store, manage and transmit data themselves.The treatment and storage of personal data will be carried out on servers located within the EU, in the headquarters of the Data Controller and /or third-party companies in charge and no transfer will be made of them outside the European Union.

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PaymentsBefore making the payment, please verify the availability of the selected ho-tel, restaurants/locations and tours, sending an email or a fax with your regis-tration form filled out at Clementson Travel Office by email at [email protected] or by fax at +39 041 5231203, with the object “Carnevale del Gusto 2019 - Venice”.Once received the confirmation of your program from Clementson Travel Of-fice, please make the full payment within 3 days.Payment must be made exclusively by bank transfer at the following account, specifying the names of the participants:IBAN number: IT66 L030 6902 1071 0000 0002 415BIC: BCITITMMBeneficiary: CLEMENTSON TRAVEL OFFICE S.R.L.Bank account at: Banca Intesa San Paolo - Filiale di Venezia Mercerie(San Marco, 725 30124 Venezia)ALL BANK CHARGES RELATING YOUR BANK TRANSFER (BOTH THE ORIGINATOR’S BANK CHARGES AND THOSE OF BENEFICIARY’S BANK) IS ASSUMED BY THE PAYER, so that the amount transferred is net of ex-penses. Motive: “Carnevale del Gusto 2019 - Venice” + NAME OF THE PAR-TICIPANTS

General Terms & ConditionsRegistrations will close on January 15, 2019. If maximum numbers are not attained, Clementson may decide, at its sole discretion, whether or not to accept any further bookings after the deadlines.All the rates on this form and the annexes will be updated without notice from the organization, for any changes to VAT rates or taxes or finally for the intro-duction of any new taxes required by law.In case of full cancellation for the event at any time, the Organization will withhold €.50,00 for each participant in addition to any other penalties pro-vided for in the following articles and eventual bank fees for the refund.The reservation will be confirmed upon receipt of full payment for the ser-vices booked by each participant.The cancellation fee for the Gala Dinner (on the 23rd of February 2019) is fixed as it follows: - There are no penalties for cancellations notified up to the 20th of Decem-

ber 2018. - 20% of the amount for cancellations made from the 21th of December

2018 and the 15th of January 2019. - 50% of the amount for cancellations made from the 16th of January 2019

and the 04th of February 2019. - 100% of the amount for cancellations made from the 5th of February 2019.

The cancellation fee for any lunch and the dinner on the 21st and 22nd of February 2019 is fixed as follows: - There are no penalties for cancellations notified up to the 28th of

January 2019. - 30% of the amount for cancellations made from the 29th of January 2019

and the 8th of February 2019. - 100% of the amount for cancellations made from the 9th of February 2019.

In case of adverse weather conditions and exceptional events, Clementson could change the program in its sole discretion.

Excursions Terms & ConditionsThe reservation will be reconfirmed upon receipt of full payment for the ser-vices booked by each participant.For several excursions there is a minimum number of persons required, and sometimes a maximum number, of participants. Failure to meet minimum numbers of participants, or in case of adverse weather conditions, force ma-jeure and unforeseen events, can cause the cancellation of one or more excur-sions; in this case the organization will provide alternative proposals or a full reimbursement of the excursions booked through us.The cancellation fee for all tours is: - 50% for cancellation received between the 23th of January and the 5th of

February 2019. - 100% from February 6th, 2019.

Hotel Terms & ConditionsHotel reservations will be confirmed only upon receipt of payment corre-sponding to the entire cost of the stay. - There are no penalties for cancellations or reductions of stay notified no

later than the 16th of November 2018; - There will be a penalty of 20% for any cancellation or reduction of stay be-

tween the 17th of November 2018 and the 17th of December 2018. - There will be a penalty of 40% for any cancellation or reduction of stay be-

tween the 18th of December 2018 and the 30th of December 2018. - There will be a penalty of 60% for any cancellation or reduction of stay be-

tween the 31st of December 2018 and the 14th of January 2019. - There will be a penalty of 80% for any cancellation or reduction of stay be-

tween the 15th of January 2018 and the 01st of February 2019. - There will be a penalty of 100% for any cancellation or reduction of stay

notified from the 2nd of February 2019.Hotel “early booking rate” for Guestroom double rooms will be valid for book-ings received up to November, 30 2018; after this date for any further request

our office will apply individual tariffs for each case based on hotel availability; this means we cannot guarantee contracted rates and availability after the November, 20 2018.The rates given hereunder are valid for stays of 2 consecutive nights from February 21, 2019. Any request for different dates, room types and stays will be quoted separately from our office upon receipt of such requests.All prices include VAT and breakfast.Any extras (telephone, mini bar, restaurant, laundry, taxes, etc..) will be charged to the participant on the spot and must be paid directly to the hotel at the check-out.Prices do NOT include the City tax (€.5,00 per person per night) payable by all guest at check-out . Venice City tax levies may be subject to change without notice. Check - in is guaranteed from 03.00 pm and check - out is by 12:00 am.

Conditions for Costume and Wig RentalCostumes, accessories and wigs previously ordered through us will be de-livered at the Hilton Hotel on the 23rd of February 2019; they should be re-turned at the hotel Reception on Sunday morning (on the 24th of February 2019). For the rental you must produce a valid credit card with an expiry date after the due check-out date.You will return the costume, accessories and wig in the same condition as they were provided at the start of the rental. You are responsible for any repair or refurbishment costs that will be charged on your credit card, by exempting Clementson T.O. and Chaine des Rotisseurs from any liability.You will be responsible for personally check the status of the costume upon the withdrawal from the reception and to denounce, prior to use, any damage already present.A few weeks prior to arrival, we will send you a form to fill in with your sizes, so that our Atelier can prepare a suitable dress for you; contemporary we will ask you a valid credit card.

Terms & Conditions

Information to the GuestsFor each information, in case you need a longer stay, different types of room, or for any additional service, please contact Clementson Travel Office in Venice at [email protected] or at the fax number +39 041 5231203, and mention in the object “Carnevale del Gusto 2019”

Ph.: +39 041 5200466 • Fax: +39 041 5231203

By signing this agreement I, the undersigned, accept the above conditions and I expressly authorize the taking of one or more photographs (taking, editing, re-cording, scanning) representing me.Reproduction, dissemination and publication, by any means and on any medium (paper, electronic, ...), of one or more photographs representing me in the con-texts strictly stated: o Publication on-line on the website of the Chaîne des Rôtis-seurs or the social networks of this association, o Illustration of press articles, o Any external communication (brochures, presentation, ...) and internal (newslet-ter, e-News, ...) related to the Chaîne des Rôtisseurs. This authorization is given without limitation in time.It is acknowledged that everyone has an exclusive right to his/her image and the use that is made of it. Also, I note that in the absence of agreement on my part within the framework of this authorization, my image cannot be the object of any editing, use or circulation.Following acceptance of my participation, I acknowledge the conditions related to my participation, namely :- The confirmation of the eligibility of my image for dissemination of the Bailliage di Venezia, as well as the international Chaîne des Rôtisseurs;- The cancellation and refund procedure as confirmed in the Registration Form.

i

Name and Surname: _______________________________________________________________________

Signature: ___________________________________________________________________________________

Name and Surname: _______________________________________________________________________

Signature: ___________________________________________________________________________________

A signature for each participant is needed Date _______/________/________


GOURMET CARNIVALPlease, send this page to: [email protected]

or fax it to: +39 041 5231203

[email protected] > send mail

mailto:[email protected]?subject=Carnevale del Gusto 2019 - Venezia

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Schedule click on title to go to the event page

Thursday 21February

Tour 2: Guided Visit at the Lagoon Islands, with Lunch

Brunello di MontalcinoWine Tasting & Dinner at Antico Pignolo RestaurantAffiliated To Chaîne Des Rôtisseurs

Friday 22 February

Saturday 23 February

Sunday 24 February

Tour 1: Guided Visit at La Fenice Theater+ Break for a Chocolate/Tea/Coffee in its Sale Apollinee

Amarone wine tasting and welcome dinner: Aromi, Baccaromi, Amaroni & CatenacciAmarone della Valpolicella wine tasting and dinner

Tour 3: “Classical Venice” Guided Tour + Cake and Coffee/Tea Break at Café Florian

Carnival Gala Dinner by Chef Riccardo De Prà (1 Michelin star) at Zeno Palace

Tour 4: The Great Schools of Venice

Farewell Lunch at Vecio Fritolino Restaurant

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